CORE Breakfasts

Mine turned out very dry and not very sweet so if you're good at tinkering with recipes, you might be able to make something out of them. Of course, I omitted several ingredients from the original recipe (like blackstrap molasses and honey) which could possibly have something to do with how they turned out! And you can't taste even a hint of fruits in these muffins so I think if I do make them again I will add frozen blueberries or strawberries and at least another 1/2 cup of Splenda. On the plus side, they did stay with me for most of the morning and were a nice change from hot cereal and/or eggs.

In large bowl, combine all dry ingredients. In a small bowl, stir together wet ingredients. Add wet to dry ingredients and stir just until blended. Fill 12 large greased muffin tins and bake at 375 degrees for 15 to 20 minutes or until done.
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Deborah

Spray a 9x9 or 9x11 baking dish. Place apples in dish. Add frozen berries. Sprinkle oats evenly over fruit. Drizzle with oil. Add water. Cover and bake at 400 for 20 min. Uncover and stir well to moisten the oats and blend all juices. Re-cover and continue baking until desired texture. The oats will form a yummy thick mixture with the juices from the fruit.

quarter cup each of red pepper, green pepper, onion chopped and sauted in skillet until tender, let cool a bit, add 5 eggs, half cup ff cheese shredded, ( you can also add 2 pieces of turkey bacon cooked and crumbled but i did not have any so i just made veggie ones) so you mix all this together pour equally into a muffin pan (will make 6) bake at 350 for 20 minutes. wrap in saran wrap and put in fridge ... for breakfast i microwaved 2 for about 40-50 seconds...yummy and quick but not a typical 'muffin'

In a small saucepan mash the beans slightly. Stir in salsa. Cook and stir over low heat till heated through. Remove from heat; cover and keep warm.

In a small bowl beat together eggs, milk, pepper, and salt. Coat a 10" nonstick omelet pan (or skillet with flared sides) with cooking spray. Heat over med heat till a drop of water sizzles.

For each egg "tortilla," pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat. Cook for 1 1/2 to 2 min or till ligh brown on bottom (do not turn). Loosen edges with a spatula; carefully slide onto a serving plate, browned side down.

To assemble, spread the bean mixture onto egg tortillas just below centers. Top with tomato and half of the cheese. Fold each in half, then into quarters to form a burrito. Top with sour cream and remaining cheese; sprinkle with mint. If desired, serve with additional salsa.

Description:
"Try these zesty burritos for an exciting change of pace."

Mix together and serve. For crunch I sometimes add 1/4 c Uncle Sam Cereal for 1/2 point

For those who have busy mornings, I mix a big batch (except cereal) and store in fridge - mix well before scooping to a bowl. BTW - apples do not get brown and stay crunchy through the week. I usually eat 1/2 c before hitting the gym and 1/2 c when I get back.

Mine turned out very dry and not very sweet so if you're good at tinkering with recipes, you might be able to make something out of them. Of course, I omitted several ingredients from the original recipe (like blackstrap molasses and honey) which could possibly have something to do with how they turned out! And you can't taste even a hint of fruits in these muffins so I think if I do make them again I will add frozen blueberries or strawberries and at least another 1/2 cup of Splenda. On the plus side, they did stay with me for most of the morning and were a nice change from hot cereal and/or eggs.

In large bowl, combine all dry ingredients. In a small bowl, stir together wet ingredients. Add wet to dry ingredients and stir just until blended. Fill 12 large greased muffin tins and bake at 375 degrees for 15 to 20 minutes or until done.
__________________
Deborah

I made these according to the recipe the first time. Then I played with it a little and used 2 cups of crushed pineapple and 1 cup of splenda. I had to increase the cornmeal, wheatina, and oat bran by 1/4 cup to thicken it up. It made for very moist muffins and you can taste the fruit better. I want to try this with peaches or cranberries next. This has become my favorite snack on CORE because it's so filling!

Lightly coat four 10 ounce casseroles with cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian bacon. In a small bowl gradually stir milk into flour. Stir in eggs, half of the cheese, the basil, pepper and salt. Pour egg mixture over vegetables.

Bake in a 350 degree oven for 25-30 min or till a knife inserted near the centers comes out clean. Sprinkle with the remaining cheese. Let stand for 5 min before serving.